Make sure there are plenty of pellets in the hopper.....set the temp for what your grilling....close the lid.

Closed

Hot dogs or burgers open. But I hate to waste charcoal on such a quick meal! I think I love the whole process of taking a long time grilling something . Like a big chicken

Yes, now hour talking

wws

Grilling is quick foods. You're not trying to cook evenly. You flip each side once you get the char you want on each side. No need to close lid. On bigger pieces of meat that you don't want raw in the middle, you might have to turn down the grill and close the lid and move the food to theaway from direct heat so things cook throughout and keep from burning the meat to a crisp.


You can do either really, just depends on your taste and if you have to multitask.

Grilling is quick foods. You're not trying to cook evenly. You flip each side once you get the char you want on each side. No need to close lid. On bigger pieces of meat that you don't want raw in the middle, you might have to turn down the grill and close the lid and move the food to theaway from direct heat so things cook throughout and keep from burning the meat to a crisp.


You can do either really, just depends on your taste and if you have to multitask.

Grills come with temp gages. The temp gage doesn't work with the lid open. Seems kinda straight forward to me.

They don't work when they're closed half the time in my experience either.

This was early in cooking. Took near three house. Just kept rotating it. I suppose this was more of a smoking method with the lid closed but dang it was good.
Yours looks great!

Multi tasking for me is cooking and drinking at the same time.

I haven't seen any real benefit of going real slow with chicken unless u like it dryer. Around 350 for 2 hours tops. Keeps more moisture in and chicken doesn't get more tender with time like some other cuts of meat. And you are not getting any more smoke in it past 2 hours.

Closed

Don't take grilling tips from this guy........

I will say that chicken was juicy and delicious…
Idk what I did right or wrong but we ates it

Only problem with low and slow chicken is rubbery skin. Course you can crank heat up at the end to crisp it up.

I didn’t have a problem with that…
Man it was mouth watering. I need to do that again soon

It's only a problem if you're competition cooking.

I cook chicken in my Smokey Joe Weber all the time. Bottom vents almost all the way open top half way open. Takes about 45 to 50 minutes with turning a quarter turn every 15 minutes. Always plump and never dry.

wws

Throw away the charcoal briquettes. Cook over real wood or at least real wood charcoal. You can thank me later.